Lasagna (Bergs)

LASAGNA
SAUCE:

1 ONION CHOPPED
1 LARGE GARLIC CLOVE MINCED
2 POUNDS GROUND BEEF
1 LARGE CANS OF TOMATOES
1 LARGE CAN TOMATO SAUCE
1 CAN TOMATO PASTE
1-2 CUPS OF LIQUID (PART WINE-PART WATER)
1 TBS. SUGAR
1 TSP. SALT
1/2 TSP. PEPPER
1 TSP. ANISE SEED
1 TSP. ITALIAN HERB
1 BAY LEAF
1 PKG. SPHAGETTI SAUCE MIX (LAWRYS)

OTHER INGREDIENTS:

1 POUND MOZZARELLA CHEESE
PARMESAN CHEESE
4-6 OUNCES RICOTTA CHEESE
1 BOX LASAGNA NOODLES. (WIDE-CURLY EDGED)
2-3 CUPS BECHAMEL SAUCE

BROWN MEAT, ONION, AND GARLIC TOGETHER. ADD THE TOMATOES, TOMATO SAUCE, PASTE, LIQUIDS, SPHAGETTI SAUCE, AND SPICES. ALLOW TO COOK SLOWLY FOR SEVERAL HOURS.

COOK NOODLES PER PACKAGE INSTRUCTIONS UNTIL TENDER. DRAIN AND PLACE ON PAPER TOWELS TO DRAIN FURTHER.

BUTTER A LARGE CASSEROLE DISH. PLACE A LAYER OF NOODLES ON THE BOTTOM OF THE DISH. THEN A LAYER OF SLICED MOZZARELLA. SPREAD A LAYER OF RICOTTA. THEN COVER WITH A LAYER OF THE MEAT AND TOMATO SAUCE. DRIZZLE SOME BECHAMEL OVER THE SAUCE. CONTINUE ADDING LAYERS AS NEEDED IN THE SAME MANNER AS THE FIRST, ENDING UP WITH THE BECHAMEL. SPRINKLE GENEROUSLY WITH SOME PARMESAN CHEESE AND BAKE FOR 45 MIN. AT 350 DEG.F.